My favourite Thai place doesn’t deliver anymore, and even when they did, there was a $35 minimum, which is a lot when it’s only you and your wine, but I really only ate the curry anyways and it turns out it’s super easy to make! Also when I make it at home, I don’t have to pay extra for rice (what a rip off, eh!)
This is a really good way to clean out any veggies that you have in your fridge because you can put any vegetables you want in it. As long as you have coconut milk then the rest is up to you. This is another “go by your taste” kinda situation.Even easier, you can buy a frozen mix of thai veggies and throw them in at the end while it’s simmering.
I often make red thai curry, but if you cut back on the curry and add peanut butter it gets all creamy and nutty. Peanut butter is just straight up amazing. It’s full of fibre and protein and vitamin E in it, so it’s healthy…but I really just like it because it’s sweet and creamy, but perks are nice. This peanut butter from earth balance is what I buy, it’s delicious and made with coconut oil and agave (extra health boost if you’re into that) and it goes really well with the coconut milk and it keeps it healthy!
I made this one vegan, but if you’re not vegan or vegetarian then you can add cubes of chicken or beef and brown it in the pot before you add the other ingredients. Shrimp added at the end would be really good too. Put on a pot of rice while it’s simmering away, that should give you enough time to chill some white wine, put your favourite PJ’s on and get Netflix going!
Serves 2! (with a little extra 😉 )
Thai Peanut Curry (Vegan)
- 1 onion, sliced
- 2 cloves minced garlic
- 2 carrots, sliced
- 1 head of broccoli (or frozen)
- 1 bell pepper
- 1/2 to 1 cup baby potatoes, quartered
- 1 can bamboo shoots
- handful of snap peas
- 2 cans coconut milk
- 3 -4 tbsp peanut butter
- 2 tbsp red thai curry paste (more or less depending on your spice preference, taste it then add more if needed. Start off with a bit.)
- 2 tsp. sesame oil
- Salt and pepper, to taste
- Cilantro (for garnish)
- Chopped peanuts (for garnish)
- Lime (for garnish)
- Cooked rice for serving (I like sticky rice or brown rice)
Brown onions and garlic in olive oil (if you’re putting in meat, brown your meat as well)
Add broccoli, carrots, peppers and potatoes (or any mix of fresh vegetables that you’re using, I also love zucchini and eggplant in it), cook until almost tender.
Add peanut butter and red thai curry paste. Mix with veggies.
Add coconut milk, sesame oil and salt and pepper to taste. Add snap peas and bamboo shoots.
Turn on low, and let simmer while your rice is cooking.
Once rice is cooked, serve over cooked rice. Garnish with cilantro and chopped peanuts. Serve with fresh wedges of lime (seems optional, but it’s super necessary, the lime really adds to it!)